I made this recipe when main dish was grilled king fish. I wanted to serve something refreshing with it; something to cut through the oiliness.
A small amount of ginger gives a light aroma to rice and a hint of spiciness refreshes your mouth. It is a good combination with oily fish. Try it while ginger is in season.
Servings: 4 people
2 cup of Rice – Japanese Rice, Sushi Rice or Short Grain Rice (please use Rice Cooker’s cup)
7g of Ginger – peeled and grated
5g of Dried Kelp – wipe the surface with a wet clean cloth
1 Tablespoon of Cooking Sake
1 Tablespoon of Light Soy Sauce
1 Spring Onion – finely chopped
2.5g Bonito Flake
- Put rice in a rice cooker’s removable bowl and rinse the rice. Rest the washed rice in the bowl for about 20 minutes (if your rice cooker includes this time into the cooking time, it is not necessary to do so).
- Add cooking sake and soy sauce to the rice. Add water up to the line of 2 as marked inside the removable bowl (not included in the ingredients list above). Add ginger to the rice. Place dried kelp on it.
- Set the rice cooker and cook it as per the rice cooker’s instructions.
- Once the rice cooker has completed cooking, let it sit for about 30 minutes (if your rice cooker includes this time into the cooking time, it is not necessary to do so). Remove the dried kelp. Add spring onion and bonito flakes, and fold them into the rice. Serve it while it is hot.